Yield: 4 Cups
3 3/4 cup Sugar
1 cup Sweet red pepper; minced
3/4 cup White vinegar; 5% acidity
1-1/2 teaspoons Hot sauce
1 pkg Liquid pectin; 3-oz package
Combine first 4 ingredients in a deep 2 1/2-quart casserole. Microwave at HIGH 8 minutes, stirring after 6 minutes. Stir in pectin; microwave at HIGH 2 to 2-1/2 minutes. Skim off foam with a metal spoon. Pour mixture into jelly jars or frozen food containers. Cover with lids; invert 1-1-1/2 hours to disperse minced pepper. Freeze jelly up to 1 year, or refrigerate up to 3 weeks. Allow jelly to come to room temperature before serving.
NOTE:
Let your microwave and freezer simplify the procedure. Jams and jellies cook quickly in the microwave and stay fresh up to a year when frozen. In the microwave, most of these mixtures boil up high, so be sure to use deep containers when specified. By storing the jellies in the freezer, you won’t need to sterilize the jars or process them in a boiling-water bath. Just freeze the spread in traditional jelly jars or plastic containers made for freezer storage.